Depending on the cut of chicken you use, you may have to skim any fat that have risen up from cooking.

You can also continue cooking it until all the liquid is gone, and then it naturally fries itself in the oils left in the pan.

Serve over hot steamed rice, preferable Jasmine.

We find that adobo tastes better a day or so after, when the chicken has completely absorbed all the flavors. This recipe can also be used for pork (preferably pork belly) and beef.

RECIPE BACKSTORY

Today, I spent the day cooking up for my friends and catered a dinner of filipino food. Some of our favorite filipino foods I made included Chicken Adobo (chicken braised in garlic, soy sauce, and vinegar)